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The human body was not designed to live in these conditions, at least not as far as I am concerned. It is almost noon and our current temperature is -4 degrees! Now in all fairness, that is substantially better than the -21 it was at 11: p.m., when I had to go outside to rescue the silly dog…..
she was wrapped around the tree, again! This is my 14th winter here in Iowa, and it looks like I will never get used to it.
On a happier note, I really enjoyed the Lobster Pot Pie that I made last night. I am not going to lie to you, it is time consuming. I think it may have taken 3 hours start to finish, with photographs. I am still learning the art of pie crusts. They break apart on me just about every time, but I am not giving up, I will win the battle of the pie crust!
You will notice in the photo, that the bottom crust was less than perfect. I used scraps to fill in the voids (after I took the photo). The top crust was much smoother and I was able to camouflage most of the problems. The pies in the magazines always have perfectly crimped edges, but that something I have not figured out yet. But you know what, it tastes the same no matter how it looks. And with the cute red lobster on top, no one will even notice.
The reason that I used olive oil instead of just using a whole egg, was that I didn’t want the yellow yolk to effect the color.
I did not want to buy live lobsters and take them home, and at $20 per pound that would have been quite expensive. I found the frozen lobster tails and thought they would be the best option. The two 7 – 8 oz tails equaled 1 3/4 cups of chopped lobster meat, which was the perfect amount.
And yes, the television commercial that they run non-stop is what inspired me to make this pot pie 🙂
“I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!”
Lobster Pot Pie
|Prep time||30 minutes|
|Cook time||1 hours, 15 minutes|
|Total time||1 hours, 45 minutes|
|Meal type||Main Course|
- 1 stick unsalted butter
- 1 cup yellow onion (diced)
- 1/2 cup unbleached all-purpose flour
- 2 1/2 Cups seafood stock
- 1 Tablespoon dried thyme
- 1 teaspoon fine sea salt
- 3/4 teaspoons freshly ground pepper
- 3 Tablespoons full fat coconut milk (shake well before opening - can substitute heavy cream)
- 1 3/4 Cups cooked lobster meat (two fresh lobster tails - 7-8oz each, cut into bite sized pieces)
- 1 cup frozen mixed vegetables
- 1 bunch green onions (minced, green and white parts, about 1/2 cup)
- 1/2 cup fresh Italian parsley (minced)
- 1 Batch double crust pie dough
- 1 Large egg white
- 1 Tablespoon olive oil
- 1/8 teaspoon white pepper
I get frustrated while rolling out the pie crust, sorry there are no photos of that process.
I bought the lobster cookie cutter on ebay.
The longer you allow the pie to cool, the easier it is to serve.